Warm-weather breaks by the sea make seafood even more craveable. But because of spoilage risks and the danger it can pose to allergic guests, ensure your staff understands the best methods for handling and storing seafood safely in its different forms. When it comes to refrigeration, store seafood below prepared foods and produce but above beef, pork and poultry. Store finfish like salmon, tuna and cod on ice while refrigerated and use them within two days. Live crabs and lobsters must be cooked immediately on the day of purchase, clams and mussels should be used within three days, and oysters within a week to 10 days. Any frozen seafood is best defrosted in a refrigerator overnight.